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Beet Cured Salmon Gravad Lax from Chef Ryan Stringer of Ely Chq Brasserie

Serves 12
Chef Ryan Stringer
Pairs well with:
Sauvignon Blanc, Napa Valley

Chef Ryan demonstrates how he makes this wonderful Beet Salmon special with Cakebread Cellars Sauvignon Blanc.


2 large beets
1 side of salmon
1 cup salt
1 cup sugar
1 lime

1-2 new potatoes per person
olive oil infused with thyme and rosemary sprigs

1 TBS crème fraiche
1 tsp. chopped chervil
4 avocados
1 T. chopped chervil
1 lime
1 cup heavy cream
salt and pepper
mixed micro greens


Boil beets in salty water for about 45 min. Peel the cooked beets (wear gloves for this!) and puree in blender with 1 cup each salt and sugar. Once the puree is smooth add the juice of 1 lime, and pour over the salmon. The salt and sugar are to cure the fish rather than flavor it, so do not reduce these quantities.

Marinate for 1-3 days in the refrigerator, turning once to ensure that fish is completely covered. After marinating, gently squeeze the puree off of salmon (the fish will feel firmer). Gently wash the salmon with running water to remove excess puree. Cut skin from salmon.

New Potatoes:

Boil and drain new potatoes. Roughly crush the cooked potatoes with a fork and season with salt and pepper. Mix olive oil into potatoes, add crème fraiche and chopped chervil.

Avocado Puree:

Puree 4 avocados with 1 TBS chopped chervil. Add the juice of 1 lime, 1 cup heavy cream, salt and pepper to taste

Swipe a dollop of avocado puree on the plate (best done with a spatula).Using a pastry cutter as a form, fill with the potato mixture, then carefully slide the pastry cutter off, leaving a neat round of potatoes on the plate. Either slice the salmon thinly or cut into 1” portions and place next to potatoes. Add micro green salad to the top of the potatoes.

Serve with a slice of brown bread.

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